Expert: Suzette - 6/3/2002

Question
I'm having about 12 people over to our house this summer. People will be inside and out on the deck. I get so anxious about having the right appetizers since a few people are vegetarians. Can you direct me to easy appetizers that won't keep me in the kitchen cooking and can be set out for a more casual party? Thanks so much.  

Answer
Hi Donna!

Stay away from anything with eggs or fish (including shellfish).

Try a cold veggie tray - baby carrots, sliced peppers (red & green), mushrooms, cauliflower, broccoli, cherry tomatoes, etc. Serve with a nice herb dip (recipe below).

A pumpernickel loaf with spinach dip is also nice.

HERB DIP

2 cups nonfat sour cream OR drained nonfat yogurt
1 tsp. dried parsley
1 tsp. dried marjoram
1 tsp. dried chives
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/4 tsp. dried oregano
Dash salt

Combine all the ingredients and mix well. Cover and chill for several hours or overnight. Stir before serving. Makes about 2 cups. This is even better made with fresh herbs.

Pumpernickel Loaf with Spinach Dip

1 cup sour cream (or non-fat yoghurt)
1 cup mayonnaise
1/2 package of frozen chopped spinach (thawed and drained)
1 envelope of dry vegetable soup mix (I use Knorr Swiss - you can also use onion or leek soup mix)

Mix together thoroughly. Hollow out the center of the loaf and fill with dip. Take the bread from the center and cut into 1" pieces. Arrange on the platter around the loaf.

Baba Ghanoush
2 large eggplants
1/4 cup lemon juice
1 pinch salt
1 tablespoon olive oil
1 cup plain yogurt
1/4 cup tahini
1/2 teaspoon teriyaki sauce
1 clove crushed garlic

Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off.  Put eggplant in a mixing bowl.

Stir in the lemon juice, salt, olive oil, and plain  yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic.

Refrigerate until you are ready to serve.

All of these can be prepared in advance, so that when your guests arrive all you have to do is put the platters out and enjoy their company!

Suzette